allowing one dumpling for each person. Pare
them, and scoop the core out without breaking
them. FiQ each cavity ^s-ith a clove, a littlo
piece of butter, and as much sug\ar as will till
it. Cover each apple separately '»\'ith a little
piece of suet paste, tie in a floured cloth, and
boil. Before serving, put a little piece of
butter✪ Apple Dumplings (another way) and sugar into each dumpling. Loosely-
knitted cloths are very nice for puddings ; they
are most easily washed, and produce a pretty
effect. Boil half an hour-. Probable cost, 2d.
each dumpling.
Apple Dumplings, Baked.— For a
change, apple dumphugs may be baked instead
of boiled. They are made exactly in the same
way as the preceding, but instead of being tied
in a cloth and boiled, they are placed upon a
buttered tin, a^d put into a moderate oven.
Time to bake, three-quarters of an hour. Pro-
bable cost, 2d. each. Jt
Apple Flummery.— Pare, core, aiia slice
two pounds of apples, and put them into a
stewpan with one pound of sugar, the finely-
chopped rind of a lemon, and sufficient water
to cover them. Let them stew gently vmtil
quite tender, then di-ain them from "the juice,
and beat them to a pulp. Soak an ounce
of_ gelatine in a little cold water for twenty
minutes. Put it into a saucepan with the
apple-juice, and stir until the gelatine is dis-
solved : add the apples and a cupfid of cream.
Stir for a few minutes over the fire, but do not
let the mixtiu-e boil. Turn it into a mould that
has been soaked in cold water, let it stand until
stiff, then tm-n out, and pom- a good custard
•ovej it. Time to stifien, eight or ten hours.
Probable cost Is. lOd., exclusive of the custard.
Sufficient for six persons.
Apple Fool.— Take two pounds of apples
pared and cored. Put them into a saucepan
with a cupful of water, one or two cloves, and
sugar to taste. Let them simmer till qiute soft,
and beat them well with a wooden spoon. Mix
with them, gradually, a pint of new milk, or
milk and cream, boiled and allowed to become
cold, SAveetened and flavom-ed. Time to sim-
mer the apples, about half an hour. Probable
cost, made with nulk, 8d. Sufficient for fom-
Apple Pool (another way). — Prepare the
apple in the same way as in the preceding case ;
but instead of adding milk to the fruit, mix
■ndth it a good cold custard.
Apple Fritters.— ilake a smooth, stiff
batter of half a pound of flour, a httle salt,
one table-spoonful of clarified butter, three
wcll-beaten eggs, about a quarter of a pint of
mUk, and a table- spoonful of beer: the latter
may be omitted. Pare and scoop out the cores
of a few large apples ; sHce them in rounds
about haH an inch thick ; strew sugar thickly
over them, and let them remain for two hom-s.
Then tlu'ow them into the batter ; take each
piece out separately, and fry it in plenty of
hot lard or oil. When they are nicely bro-wned
on both sides, lay them on r. piece of blotting-
paper to absorb the grease : then heap them
up on a hot dish, and serve with sugar. Time,
APP
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APP
eight minutes to fry. Probable cost, lOd.
Sufficient for four persons.
Apple Fritters, Hich. — Take a pint of ✪ Apple Flummery
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AI-modernized reading of the original text
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allowing one dumpling for each person. Pare
them, and scoop the core out without breaking
them. FiQ each cavity ^s-ith a clove, a littlo
piece of butter, and as much sug\ar as will till
it. Cover each apple separately '»\'ith a little
piece of suet paste, tie in a floured cloth, and
boil. Before serving, put a little piece of
butter and sugar into each dumpling. Loosely-
knitted cloths are very nice for puddings ; they
are most easily washed, and produce a pretty
effect. Boil half an hour-. Probable cost, 2d.
each dumpling.
Apple Dumplings, Baked.— For a
change, apple dumphugs may be baked instead
of boiled. They are made exactly in the same
way as the preceding, but instead of being tied
in a cloth and boiled, they are placed upon a
buttered tin, a^d put into a moderate oven.
Time to bake, three-quarters of an hour. Pro-
bable cost, 2d. each. Jt
Apple Flummery.— Pare, core, aiia slice
two pounds of apples, and put them into a
stewpan with one pound of sugar, the finely-
chopped rind of a lemon, and sufficient water
to cover them. Let them stew gently vmtil
quite tender, then di-ain them from "the juice,
and beat them to a pulp. Soak an ounce
of_ gelatine in a little cold water for twenty
minutes. Put it into a saucepan with the
apple-juice, and stir until the gelatine is dis-
solved : add the apples and a cupfid of cream.
Stir for a few minutes over the fire, but do not
let the mixtiu-e boil. Turn it into a mould that
has been soaked in cold water, let it stand until
stiff, then tm-n out, and pom- a good custard
•ovej it. Time to stifien, eight or ten hours.
Probable cost Is. lOd., exclusive of the custard.
Sufficient for six persons.
Apple Fool.— Take two pounds of apples
pared and cored. Put them into a saucepan
with a cupful of water, one or two cloves, and
sugar to taste. Let them simmer till qiute soft,
and beat them well with a wooden spoon. Mix
with them, gradually, a pint of new milk, or
milk and cream, boiled and allowed to become
cold, SAveetened and flavom-ed. Time to sim-
mer the apples, about half an hour. Probable
cost, made with nulk, 8d. Sufficient for fom-
Apple Pool (another way). — Prepare the
apple in the same way as in the preceding case ;
but instead of adding milk to the fruit, mix
■ndth it a good cold custard.
Apple Fritters.— ilake a smooth, stiff
batter of half a pound of flour, a httle salt,
one table-spoonful of clarified butter, three
wcll-beaten eggs, about a quarter of a pint of
mUk, and a table- spoonful of beer: the latter
may be omitted. Pare and scoop out the cores
of a few large apples ; sHce them in rounds
about haH an inch thick ; strew sugar thickly
over them, and let them remain for two hom-s.
Then tlu'ow them into the batter ; take each
piece out separately, and fry it in plenty of
hot lard or oil. When they are nicely bro-wned
on both sides, lay them on r. piece of blotting-
paper to absorb the grease : then heap them
up on a hot dish, and serve with sugar. Time,
APP
(.16
APP
eight minutes to fry. Probable cost, lOd.
Sufficient for four persons.
Apple Fritters, Hich. — Take a pint of